4 boneless, skinless chicken breasts, pounded to even thickness
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, diced fine
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 lemon, juiced and zested
1/2 teaspoon dried thyme
1 teaspoon minced fresh parsley, reserving 2 stems
Dredge chicken in flour mixed with salt and pepper.
Heat oil over medium-high heat. Brown chicken well on both sides, remove chicken, add onion and garlic to the pan, lower heat and cook until onions are very soft, about 8 minutes.
Add the wine, stock, lemon juice, parsley stems, thyme and chicken; bring to a boil, cover and reduce heat to low. Cook over low heat, stirring occasionally to keep chicken from sticking, for about 1/2 hour or until chicken is very tender and sauce has thickened slightly. Remove from heat and sprinkle with minced parsley and lemon zest. Yield: 4 servings
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